Papas Con Chile (Printable Version)
Tender potatoes in a vibrant mildly spicy chile sauce, a comforting Mexican classic.
# What You'll Need:
→ Vegetables
01 - 1.5 lbs potatoes, peeled and cut into ¾-inch cubes
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium tomatoes, diced
→ Peppers & Chiles
05 - 2 to 3 jalapeño or Anaheim chiles, seeded and finely chopped
→ Spices & Seasonings
06 - 1 teaspoon ground cumin
07 - 1 teaspoon salt, or to taste
08 - ½ teaspoon black pepper
→ Oil & Garnishes
09 - 2 tablespoons vegetable oil
10 - 2 tablespoons chopped fresh cilantro (optional)
# Directions:
01 - Heat the vegetable oil in a large skillet over medium heat until it shimmers.
02 - Add the chopped onion and sauté for 3 to 4 minutes, stirring occasionally, until translucent and softened.
03 - Stir in the minced garlic and chopped chiles. Cook for 2 minutes until fragrant and the chiles begin to soften.
04 - Add the diced tomatoes and cook, stirring frequently, for 5 minutes until they break down and release their juices, forming a rustic sauce.
05 - Add the cubed potatoes, ground cumin, salt, and black pepper. Stir thoroughly to coat all the potatoes evenly in the sauce.
06 - Pour in ¾ cup water, just enough to partially cover the potatoes. Bring to a simmer, then cover the skillet and cook for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender and the sauce has thickened.
07 - Taste and adjust the salt and pepper as needed. Garnish with fresh cilantro if desired. Serve hot with warm tortillas or use as a taco filling.
# Expert Hints:
01 -
- It costs almost nothing to make and tastes like something from a restaurant with a handwritten menu.
- The sauce builds itself right in the pan, so there is no blending or extra equipment needed.
- Leftovers taste even better the next day, if you manage to have any.
02 -
- Cut your potato cubes to a uniform size or some will dissolve before others cook through, a lesson I learned the hard way with half mashed, half crunchy papas.
- Keep the heat at medium while simmering, because cranking it up will scorch the bottom before the potatoes soften in the center.
03 -
- Let the onion truly soften before adding garlic, because patient onions create a sweet foundation that rushed onions never will.
- A splash of water when reheating brings the sauce back to life and prevents sticking without adding extra oil.